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Five ways to use globe artichoke

Globe artichoke
Often mistaken for a vegetable, the globe artichoke is actually the bud from a flowering plant in the thistle family.

Supplied: Unsplash - Joanna Kosinska

The humble globe artichoke is hot right now, thanks to its ability to aid digestion and increase the liver’s production of bile – important for the digestion of fats.

Often mistaken for a vegetable, this deceptive creature is actually the bud from a flowering plant in the thistle family. Don’t be put off by its exterior; its sweet taste and multiple health benefits make up for its menacing appearance.

1. Grilled artichoke

Remove the outer layer of leaves and trim each end. Place in a pan of boiling water and simmer for 10 minutes. Remove from the pan and let it cool, then slice it in half and scoop out the choke (the hairy bit inside). Season as desired – olive oil, lemon juice, garlic and parsley work well. Grill for about 5 minutes and serve.

2. Roasted artichoke

Drizzle artichokes with lemon juice and olive oil. Insert a knife into the centre to create a small space and press a clove of garlic into the centre. Season with salt. Wrap with foil and bake for 1 hour 20 minutes at 425°℉/220℃. See for the full recipe.

Field of artichokes
Despite its strange exterior; the globe artichoke offers a sweet taste and multiple health benefits.

Supplied: Swisse

3. Baby artichokes

Pull off the top layer of leaves, then top and tail. Slice it in half and scoop out the choke. Place it in a pan and cover with boiling water. Simmer for around 5 minutes and remove. Season as desired and serve.

4. Steamed artichoke

Put about 3 cm of boiling, salted water in a saucepan, insert a steamer basket and let the water simmer. Trim the artichokes, then top and tail them. Place them in the steamer basket, cover and steam for 20 minutes. The leaves will come off easily with a knife when the artichokes are ready.

5. Stuffed artichoke

Trim off the artichoke’s outer leaves and top and tail them. Mix ¾ cup breadcrumbs, ½ cup grated pecorino romano cheese and 2 tablespoons chopped parsley in a bowl. Pull each leaf slightly from the artichoke and stuff a little mixture into the opening. Put the artichokes side-by-side in a large pan and add 3 cm water. Cover, bring to the boil, reduce heat and steam for 40 minutes. Serve. See for the full recipe.

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Straight to the source: how Swisse sources premium globe artichoke. Supplied: Swisse Wellbeing

This material was produced by Swisse.